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Research Article

Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder

, &
Article: 2290072 | Received 18 Jul 2023, Accepted 24 Nov 2023, Published online: 16 Jan 2024

Figures & data

Figure 1. Caking of infant formula powders.

IF1, infant formula (for infants aged 0-6 months); IF2, follow-up infant formula (for infants aged 6-12 months); IF3, young children formula (for young children aged 12 to 36 months).
Figure 1. Caking of infant formula powders.

Figure 2. The water content (a) and water activity (b) of IFs storage.

One-way ANOVA test showed that only the IF3-H water content of the six groups of products had significant differences, with different letters indicating significant differences (p ≤ .05) in the figure for 0,2,4,6 months; Paired T-test showed that only the water activity of IF1-L and IF1-H in the six groups of products had a significant difference (p ≤ .05) at the sixth month, as indicated by * in the figure.
Figure 2. The water content (a) and water activity (b) of IFs storage.

Table 1. Amino acid contents of infant formula (0–6-month old) stored at different storage time (mg/100 g).

Table 2. Amino acid contents of older infant formula (6–12- month old) stored at different storage time (mg/100 g).

Table 3. Amino acid contents of young children formula (12–24- month old) stored at different storage time (mg/100 g).

Table 4. HMF contents of IFs stored at different storage time (μg/100 g).

Figure 3. The colour difference (ΔE) of IFs storage.

Figure 3. The colour difference (ΔE) of IFs storage.

Table 5. The color changes of IFs stored at different storage time.